This BLT with chicken is a take on a classic BLT. It includes some extra protein in the form of pan-seared chicken breast (though you could easily grill it, too!) and tomatoes that are marinated in olive oil, red wine vinegar, garlic and dried oregano.
These tomatoes are addictive and I serve them in many different applications - in salads, on other sandwiches, and honestly sometimes just as a snack.
Growing up, my dad grew the most beautiful heirloom tomatoes. I used to run out into the yard as a little girl and grab cherry tomatoes by the handful to eat.
As I got older, I started to dislike the taste of raw tomatoes. Determined to continue enjoying them (especially on BLTs) I discovered ways to augment the taste just a bit to be something I love.
The marinade in this recipe is one of my favorite ways. It is bright, earthy, tangy and cuts the richness of the bacon and mayo perfectly.
What You'll Need
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- Tomatoes ripe summer tomatoes are best
- Chicken Breast thinly sliced
- Lettuce red leaf, green leaf or iceberg are my preference
- Bread I like an Italian loaf that I slice myself but anything sturdy and crusty will work!
- Fresh Garlic
- Dried Oregano I prefer dried oregano here. You could do this with fresh oregano, but I find buying a whole container to use less than a teaspoon is not cost effective. If you have it already on hand, go for it!
- Extra Virgin Olive Oil This is my favorite brand.
- Red Wine Vinegar Red wine vinegar is my favorite here, but you could also try white wine vinegar.
- Kosher Salt Diamond Crystal kosher salt is far and away my favorite for the way it spreads evenly. If using table salt or sea salt, be sure to use less than stated in the recipe.
How to Prepare
- Marinate the tomatoes
- Fry the bacon
- Sear the chicken
- Toast the bread
- Assemble the sandwiches, and you’re done!
For a lighter take, try dicing and toasting half of the bread in a pan as croutons for a BLT chicken salad. This is great with a little goat cheese to mimic the creaminess of the mayo. Use the marinade as a dressing, slice the chicken, chop the bacon, dice the tomatoes, toss and enjoy!
How to Store
This chicken BLT is best when cooked and eaten right away.
However, to make assembly quicker, you can cook the chicken beforehand and store it in an air-tight container in the refrigerator for 3-4 days and reheat when needed for the sandwich.
Likewise, you can prepare the tomatoes up to a day in advance. Simply prepare the marinade, add the tomatoes, cover the container and let marinate until you are ready to serve.
How to Serve
I recommend taking the tomatoes out of the fridge 30 minutes to an hour before assembling the sandwich so the olive oil has a chance to come to room temperature and does not remain solid.
Removing the tomatoes from the marinade and placing on a cutting board or plate will help them come to room temperature faster.
If you'd like to drizzle some marinade on the sandwich (I recommend it!), remove the tomatoes and heat the marinade in the microwave or on the stove until warm. Stir a bit to recombine and then drizzle on the interior of the assembled sandwich.
As noted above, it is best to serve these BLTs as soon as they are made. However, they can be a bit messy!
I recommend wrapping the whole sandwich in parchment paper and then slicing in half gently with a serrated knife to contain some of the marinade. Alternately, you can cut the sandwich in half and wrap each half in a paper towel.
This sandwich is a standalone meal, but if you would like to serve it with something alongside, I recommend some quality kettle potato chips, or a healthier crunchy side like raw vegetables or kale chips.
You could also serve this with a cup of soup, some potato salad, or any other side you like.
Recipes You'll Love
For another great tomato recipe, check out my Roasted Cherry Tomatoes on the Vine.
A great addition to this sandwich is a tablespoon or two of my Almond Pesto.
For another twist on a BLT, try this BLT Pasta recipe.
Marinated BLT with Chicken
- Microplane (optional)
- 4 slices tomato
- 1 clove garlic grated on microplane or minced
- ¼ cup extra virgin olive oil
- 2 tablespoons +1 teaspoon red wine vinegar
- ⅛ teaspoon dried oregano
- 1 pinch kosher salt generous
- 3 strips bacon
- 2 slices bread sturdy
- 2-3 leaves lettuce red leaf, green leaf or iceberg
- 1 breast chicken thin sliced (approximately 1 inch)
- 1-2 tablespoons mayonnaise
- First, measure out all ingredients and have them ready.
- Combine olive oil, vinegar, garlic, salt and oregano in a medium bowl to create the marinade. Whisk to combine.
- Add sliced tomato to the marinade, cover, and refrigerate for at least 30 minutes to 1 hour and up to overnight. Make sure to take the tomatoes out of the fridge at least 30 minutes before making the sandwich so the oil can reincorporate with the rest of the marinade.
- Place bacon in a medium frying pan over medium heat. Cook until the bacon is crisp or to your liking - about 2 minutes per side. Place the cooked bacon on paper towels to soak up additional grease. Do not drain the bacon grease from the pan.
- If your chicken is thicker than approximately 1 inch, slice the chicken on the bias to create 1 inch medallions. Season both sides with salt and pepper to taste.
- Increase the heat on the frying pan to medium-high. If there is not adequate bacon grease to cook the chicken in, add a small amount of neutral oil, such as grapeseed or avocado oil.
- Once hot, add the chicken and cook for 3-4 minutes per side, until the chicken reaches an internal temperature of 165°F. Let the chicken rest on a cutting board while you assemble the sandwich.
- Toast the bread either in a toaster or in the pan used to cook the chicken and bacon.
- Assemble the sandwich. Spread mayonnaise on one side each of the toasted bread. Then add the chicken, bacon, lettuce and tomato. Drizzle some of the marinade on the interior of the bread to amplify the flavor.
- This quantity of vinaigrette can be used for two or more sandwiches depending on the size of your tomato and the thickness of your slices. I usually make two sandwiches out of one medium tomato.
- I like to use a thick/sturdy bread for this sandwich, such as a crusty Italian loaf that I slice myself.
- If you prefer a traditional BLT, no need to marinate the tomatoes. I love the brightness the marinade adds to the overall dish.
- This sandwich can be messy. I wrap the whole sandwich in parchment paper and slice it in half to contain some of the mess. You can also wrap each half in a paper towel.
- For a lighter take, try dicing half the toasted bread as croutons for a BLT-style salad. Use the marinade as a dressing, slice the chicken, chop the bacon, dice the tomatoes, toss and enjoy!
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